Name: Nutty Brown Rice Salad
Prep time: 20 min
Cook time: 50 min
Total time: 150 min
Yield: 1
Ingredients: 1 cup uncooked brown rice; 1.5 cups water; 1 (15 ounce) can kidney beans, rinsed and drained; 0.25 cup chopped red onion; 0.25 cup sliced fresh mushrooms; 0.25 cup bite-size broccoli florets; 0.25 cup chopped green bell pepper; 0.25 cup chopped red bell pepper; 0.25 cup chopped yellow bell pepper; 2 tablespoons chopped raw almonds; 0.25 teaspoon coarse black pepper; 2 tablespoons fat free Italian-style dressing; 1 tablespoon extra-virgin olive oil

Nutty Brown Rice Salad

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Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
150 minutes

Delicious brown rice and kidney bean salad tossed in Italian dressing with veggies and almonds. Perfect chilled side for any meal.

Ingredients:

1 cup uncooked brown rice
1.5 cups water
1 (15 ounce) can kidney beans, rinsed and drained
0.25 cup chopped red onion
0.25 cup sliced fresh mushrooms
0.25 cup bite-size broccoli florets
0.25 cup chopped green bell pepper
0.25 cup chopped red bell pepper
0.25 cup chopped yellow bell pepper
2 tablespoons chopped raw almonds
0.25 teaspoon coarse black pepper
2 tablespoons fat free Italian-style dressing
1 tablespoon extra-virgin olive oil

Instructions:

In a small saucepan, bring the rice and water to a boil over high heat. Cover and simmer on medium-low heat until the rice is tender and the liquid is absorbed, about 45 to 50 minutes. Remove from heat and let it cool.
Combine the cooled rice with kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds in a large bowl. Season with pepper, then coat the salad with Italian dressing and olive oil.
Refrigerate for a minimum of one hour before enjoying.

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